Chile Rellenos
4 large poblano chilies
Vegetable oil, for frying
Flour, for dredging
Salt and freshly ground black pepper
paprika
3 eggs, separated
pre-cooked and seasoned pork, chicken or beef for filling, (or vegetarian combo)
cheese for filling (optional)
Char the skin of the poblanos over a gas flame, under a broiler or on a grill until blackened and blistered all over. Put the peppers in a bowl covered with a towel plastic wrap and let them sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
Stuff poblanos with the filling of your choice, leaving enough room for the two sides of the slit to overlap, secure with wooden toothpicks, and set aside.
Meanwhile, heat 1 inch of vegetable oil in a heavy, deep skillet or fill a deep-fat fryer according to manufacturer’s instructions. Heat oil to 375°.
While oil is heating, put some flour in a shallow pan and season with salt, pepper and a pinch of paprika.
In a bowl, beat the egg whites until soft peaks form, add a pinch of salt, then continue beating until stiff peaks form. Lightly beat the egg yolks and gently fold into the beaten whites.
Pat the stuffed peppers dry and lightly coat in the seasoned flour. Holding the chile by its stem, dip it into the egg batter so it is fully covered and tap off any excess.
Fry until evenly browned, about 3 minutes each side and drain on paper towels. Serve immediately with your favorite Tomato Ranchero Sauce.
Vegetable oil, for frying
Flour, for dredging
Salt and freshly ground black pepper
paprika
3 eggs, separated
pre-cooked and seasoned pork, chicken or beef for filling, (or vegetarian combo)
cheese for filling (optional)
Char the skin of the poblanos over a gas flame, under a broiler or on a grill until blackened and blistered all over. Put the peppers in a bowl covered with a towel plastic wrap and let them sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
Stuff poblanos with the filling of your choice, leaving enough room for the two sides of the slit to overlap, secure with wooden toothpicks, and set aside.
Meanwhile, heat 1 inch of vegetable oil in a heavy, deep skillet or fill a deep-fat fryer according to manufacturer’s instructions. Heat oil to 375°.
While oil is heating, put some flour in a shallow pan and season with salt, pepper and a pinch of paprika.
In a bowl, beat the egg whites until soft peaks form, add a pinch of salt, then continue beating until stiff peaks form. Lightly beat the egg yolks and gently fold into the beaten whites.
Pat the stuffed peppers dry and lightly coat in the seasoned flour. Holding the chile by its stem, dip it into the egg batter so it is fully covered and tap off any excess.
Fry until evenly browned, about 3 minutes each side and drain on paper towels. Serve immediately with your favorite Tomato Ranchero Sauce.
Comments